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I have previously posted about miyeok gook here using beef but I’m trying to eat less meat right now and my husband came back from Mexico with an upset stomach so I decided to make miyeok gook without beef. If you want vegitarian version, use the sea kelp broth (sea kelp is dashima in Korean, kombu […]

This curry dish uses the same vegetables as the spicy chicken stew (dakdoritang). So with the left over vegetables I made curry the next night. ingredients: 1 tablespoon sesame oil 1/2 pound beef cubed 1 large or 2 small carrots, 1-1.5″ pieces 1/2 large onion, diced 1 potato, big chunks 3 cups water 1/2 box, […]

Homemade food is best… so what can I cook today? I took this week off from work to clean my junk out in the garage. So the least I can do is have homemade dinner ready for the hubster when he gets home from work. There was a packet of drumsticks frozen in the freezer […]

This is one of the first soups I tried making because my sweet college roommate had made it for me on my birthday, so I wanted to make it for her on her birthday. Why do we make this soup on birthdays? In Korea, new moms consume this soup after giving birth as seaweed contains […]

This is a basic kimchi jjigae that you can whip up in about 30 minutes when you have some old kimchi sitting in your fridge. I like to use stock from jangjorim for this recipe. And I normally don’t put tofu in my kimchi jjigae as I’m don’t really like tofu in my jjigae. ingredients: […]

ingredients: 9″ long dried sea kelp (dashima/kombu) or 3-4 sliced sea kelp 8 cups of water directions: rinse the dried sea kelp and add to the pot with water. boil and simmer for 20 minutes. set a side to make the broth. you can also reserve the sea kelp for garnish later.

I decided to start cooking again. It started with cleaning and organizing the kitchen last weekend (our kitchen is very tiny and I’m always looking for ways to keep it clutter-free). I had a bowl of garlic in the fridge I’ve been meaning to mince and freeze since Korean food requires it in most dishes. […]